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Vegan Birria Ramen

Birria ramen is a scrumptious fusion recipe with Mexican inspired birria broth with tex-mex spices. I add some udon or ramen noodles to the mix along with crisped tofu This is a one-pot recipe that is ready in 30 minutes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 298 kcal
Course: Main Course , Soup , Dinner
Cuisine: Asian

Ingredients

For the spices:
  • 2 teaspoons of your favorite chili powder blend
  • 1 teaspoon chipotle chili powder or flakes
  • 1.5 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon black pepper
For the veggies:
  • 2 teaspoons oil
  • 1/2 cup sliced red onion
  • 1/2 bell pepper sliced (red or green or mixed bell peppers)
  • 2 oz mushrooms sliced
  • 7 oz firm or extra firm tofu, pressed and cubed
For the birria ramen broth:
  • 2 tablespoons Ginger-Garlic Paste or use 3 cloves garlic , 1/2 inch ginger minced
  • 2 tablespoons tomato paste
  • 2 teaspoons all purpose flour or gluten-free blend
  • 1/2 teaspoon salt
  • 4 1/2 cups water or vegetable stock (3 cups for less brothy, 5 cups for brothier with udon. This amount also depends on your noodles. Ramen absorbs less broth)
  • 1/2 cup orange juice or use more broth and add 1 tablespoon rice vinegar or lime juice
  • 6 oz thin udon or ramen noodles
For garnish:
  • cilantro, green onion, red onion, lime wedges

Instructions

    Cup of Yum
  1. Combine all the spices in a small bowl and set aside.
  2. Heat a deep skillet or a saucepan over medium heat. Add the oil and once the oil is hot, add the onion, bell peppers, mushrooms, and tofu and cook until the tofu is golden around some of the edges. 3-4 mins. Then add 1 teaspoon or more of the mixed spices from above and toss well to coat. Continue to cook until the onion is golden. 3-5 mins
  3. Remove half or more of this tofu/mushroom mixture to use as a topping later on. To the remaining mixture, add the ginger-garlic paste, tomato paste, the remaining spice mixture, and flour, and mix really well. Add 1/2 cup of broth and mix in so that the flour dissolves and there are no lumps.
  4. Continue to cook for a minute to cook the flour. Then add in the salt, broth, and orange juice and mix really well. Bring the mixture to a rolling boil and add the noodles and mix them in. Continue to cook until the noodles are cooked to your preference. This can take anywhere from 3-7 minutes. Check the noodles in between to see if they are done. Carefully taste the broth and adjust salt and tang as needed. Switch off the heat.
  5. To serve use a ladle and add some of the broth to your serving bowl, transfer some of the noodles and top it with the reserved mushroom/tofu mixture, and then add the garnishes and serve.

Notes

  • This recipe is naturally nut-free.
  • To make this recipe soy-free, omit the tofu and use more mushrooms or you can use vegan chicken substitute orChickpea flour Tofu
  • To make it gluten-free, use gluten-free noodles, glutenfree blend, and gluten-free vegan protein of choice.
  • For additional flavor, lightly dry toast 2 guajillo peppers on a small pan until it changes color. Then blend the chilies, 1 clove of garlic and a pinch of allspice with  the stock and use that .

Nutrition Information

Calories 298kcal (15%) Carbohydrates 39g (13%) Protein 11g (22%) Fat 10g (15%) Saturated Fat 3g (15%) Sodium 698mg (29%) Potassium 383mg (11%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 1359IU (27%) Vitamin C 38mg (42%) Calcium 106mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 298

% Daily Value*

Calories 298kcal 15%
Carbohydrates 39g 13%
Protein 11g 22%
Fat 10g 15%
Saturated Fat 3g 15%
Sodium 698mg 29%
Potassium 383mg 8%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 1359IU 27%
Vitamin C 38mg 42%
Calcium 106mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.